| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Desserts, Cakes |
6 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 1 |
ts |
Vanilla |
| 6 |
oz |
Oil |
| 1 |
ts |
Salt |
| 1 1/2 |
ts |
Baking powder |
| 2 |
ts |
Cinnamon |
| 1 |
c |
Sugar |
| 1 1/4 |
c |
All-purpose flour |
| 1 |
c |
Carrots; grate fine |
| 1 |
c |
Walnuts; well-chopped |
| 1/2 |
c |
Light raisins; optional |
| 6 |
oz |
Cream cheese; softened |
| 1/4 |
lb |
Butter |
| 1 |
lb |
Powdered sugar |
| 1 1/2 |
ts |
Orange extract |
| 1 |
ts |
Spice Island orange peel |
| 1 |
tb |
Light corn syrup or pancake; syrup |
| 1 |
tb |
Cornstarch or flour |
INSTRUCTIONS
WALDINE VAN GEFFEN VGHC42A
CREAM CHEESE ICING
Combine first 8 ingredients with electric mixer on medium-high. Beat 3
minutes scraping down sides of bowl often. Remove beaters. Stir in last 3
ingredients. Grease and flour 9" square pan. Spread batter evenly in pan.
Bake at 325~ about 50 minutes. Cool in pan about 30 minutes. Frost with
Cream Cheese Frosting and sprinkle with additional walnuts. ICING-Cream
the cream cheese with the butter until light and fluffy, using med-high
spped of electric mixer. Add half of the sugar, increasing speed to high.
Add extract and peel and beat about 1 minute. Scrape down sides of bowl
often. Resume beating adding remaining powdered sugar. Beat smooth. Frost
sides and top of cake. Source: Gloria Pitzer
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